Archive | Recipes

You asked an we are going to deliver! A Valentines Day recipe that your loved one will definitely thank you for! Without all those unhealthy ingredients, these are good for the heart and soul!

These no-bake fudge cookies are my quick and easy solution when a chocolate craving strikes! I start with a homemade coconut oil chocolate base (made even creamier with sunflower seed butter!) and add chia seeds for healthy Omega-3 fats, shredded coconut for a hint of macaroon flavor and texture, and of course rolled oats for the classic no-bake cookie ingredient. The cookies will soften a great deal at room temperature, so I recommend enjoying them straight from the fridge.

the wet ingredients:

3 tablespoons (45 mL) virgin coconut oil

2 tablespoons (30 mL) sunflower seed butter*

1/4 cup (20 g) unsweetened cocoa powder

1/4 cup (60 mL) pure maple syrup, or to taste

1 teaspoon pure vanilla extract

For the dry ingredients:7 tablespoons (50 g) gluten-free rolled oats

6 tablespoons (35 g) unsweetened shredded coconut

2 tablespoons (25 g) chia seeds

1/8 teaspoon fine sea salt, or to taste

Directions:

Line a large plate with parchment paper and set aside.

In a medium pot, melt the coconut oil over low heat. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth. Remove the pot from the heat and whisk in the vanilla.

Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds), but this is normal. Swear.

Using a retractable ice cream scoop (approximately 2 tablespoons/30 mL) or simply a spoon, scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie.

Place the cookies in the freezer to set for about 10 to 15 minutes, until firm, or simply chill in the fridge if you have the patience.

Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks. These cookies have the best texture/flavour straight from the fridge (rather than the freezer) so I prefer to store them in the fridge.

Tips:

* Instead of sunflower seed butter, feel free to use natural peanut butter or almond butter. I also recommend stirring the nut or seed butter very well before measuring (if it has oil on the top) to avoid oily cook

February is HEART HEALTH month, so why not take a look at your dinner and clean it up a bit? Here is a recipe that Absolute Nutrition shared with us for Turkey Taco Salad! Let us know if you try it – we know we will!

1 Tablespoon olive oil, divided

1 cup red bell pepper, chopped

1 cup orange bell pepper, chopped

½ red onion, chopped

1 lb ground turkey

2 Tablespoons taco seasoning

romaine lettuce, chopped

½ cup grape tomatoes, chopped

1 jalapeno pepper, chopped

½-1 avocado, chopped into chunks

½-1 cup fresh fruit-based salsa (I used peach)

1 lime

chopped cilantro, to taste

hot sauce, to taste

INSTRUCTIONS

Toss chopped onions and peppers with 2 teaspoons of olive oil and grill or sauté in a skillet until they reach your desired texture. Once cooked, set aside.

Brown turkey in a large skillet with a little olive oil. Break meat into smaller pieces as it cooks. Cook for about 6-8 minutes or until the turkey is no longer pink. Add taco seasoning to the pan and stir to combine. If the meat seems too dry, add a little water with the seasoning.

While the turkey it cooking, prep your salads. Start with a base of romaine lettuce and begin layering the toppings — tomatoes, jalapeño slices, avocado and salad. Squeeze a little lime juice onto each salad and sprinkle on chopped cilantro. Add a few drops of hot sauce if using.

I love a peanut sauce that has a balance of sweet, salty, spicy, and tangy flavors, and this one fulfills all of my cravings. It is amazing! It goes great with this simple chicken and broccoli stir-fry. You need to try it today!

Ingredients

FOR THE PEANUT SAUCE:

½ cups Brown Sugar

½ cups Soy Sauce

½ cups Sweet Chili Sauce

½ cups Peanut Butter

¼ cups Lime Juice

¾ cups Water

2 teaspoons Cornstarch

½ teaspoons Garlic Powder

⅛ teaspoons Cayenne Pepper

FOR THE STIR-FRY:

2 Tablespoons Coconut Oil, Divided

1 teaspoon Salt, Divided

1 teaspoon Garlic Powder

3 whole Broccoli Crowns, Cut Into Florets

2 whole Chicken Breasts, Thinly Sliced

FOR GARNISHING:

Sliced Green Onions

Chopped Salted Peanuts

Preparation

Whisk all the ingredients for the peanut sauce together in a medium saucepan. Bring to a simmer. Simmer 5 minutes, whisking occasionally until it thickens.

Heat a separate frying pan or wok and add 1 tablespoon vegetable oil. Add broccoli florets and sprinkle with ½ teaspoon salt. Stir-fry over high heat 3–4 minutes until broccoli is bright green and crisp-tender. Remove broccoli to a platter.

Directions:
1. If cooking immediately, preheat oven to 350F. Grease an 8-inch glass baking dish. Beat eggs, salt, and pepper in a large bowl. Stir in spinach, bacon, cottage cheese, onions, cheddar cheese, flour, and dill, mixing to combine. Pour mixture into prepared baking dish.
2. If making ahead of time, cover and refrigerate (can be refrigerated overnight). Bake at 350F until the center is firm and the top is golden (about 45 minutes). Allow to cool for 10 minutes before cutting and serving

These cookies are made with all simple ingredients and are actually filling. My son called me after he had them and literally said “I cannot believe how full I am still from eating those cookies!” Probably because they have healthy fats in them, fiber, they’re low in sugar AND they have protein in them.

INGREDIENTS

½ cup creamy peanut butter (or your preferred creamy nut butter)

2 tablespoons coconut sugar

1 large egg

1 tablespoon liquid coconut oil

2 tablespoons unsweetened almond milk

½ teaspoon vanilla extract

⅓ cup ALOHA Vanilla Protein Powder (or any flavor!)

2 tablespoons coconut flour

¼ teaspoon baking powder

2 tablespoons organic blueberries (washed and dried)

2 tablespoons dark chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees and line a baking tray with parchment paper

Mix together the egg, coconut oil, almond milk, vanilla and nut butter in a bowl

In another both, mix together the protein powder, coconut flour and baking powder

Add dry ingredients to wet then mix well

Fold in the blueberries and chocolate chips then form into cookies and line on tray

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